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Micro level corn bran food protein powder

A technology of corn gluten and protein powder, applied in protein food processing, plant protein processing, protein food ingredients, etc., can solve problems such as poor taste, malabsorption, and low bioavailability

Inactive Publication Date: 2008-08-06
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the smell and color, and its protein is mainly alcohol-soluble protein, and its water solubility is poor, it has not been paid attention to and utilized.
[0003] There is a huge amount of corn gluten in my country, but there are few fixed corn gluten foods on the market at present, and the traditional coarse corn gluten is not only difficult to swallow, has a very bad taste, but also is malabsorbed and has low bioavailability. little effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] 100 kg of corn gluten is cleaned, and the cleaned corn gluten is dried with hot air at a drying temperature of 80°C and a drying time of 40 minutes. The dried corn gluten is crushed with a coarse grinder until the average particle size is less than 100 μm, and then Use 100 parts of corn gluten crushed to an average particle size of less than 100 μm, add 1 part of vanillin, 10 parts of maltodextrin, and 30 parts of purified water, mix according to the weight ratio, and stir evenly with a mixer for 10 minutes, take out Finally put into oven drying, drying temperature is 100 ℃, and the time is 30 minutes, is pulverized to mean particle diameter very soon with ultrafine pulverizer subsequently and is 12 μm.

Embodiment 2

[0014] 100 kg of corn gluten is cleaned, and the cleaned corn gluten is dried with hot air at a drying temperature of 80°C and a drying time of 25 minutes. The dried corn gluten is crushed with a coarse grinder until the average particle size is less than 100 μm, and then Use 100 parts of corn gluten crushed to an average particle size of less than 100 μm, add 1 part of vanillin, 25 parts of maltodextrin, and 35 parts of purified water, mix according to the weight ratio, and stir evenly with a mixer for 15 minutes, take out Finally put it into an oven for drying, the drying temperature is 100°C, and the drying time is 30 minutes, and then pulverize with an ultrafine pulverizer until the average particle size is 15 μm, and the micron-sized corn gluten edible protein powder has good dispersibility.

Embodiment 3

[0016] 100 kg of corn gluten is cleaned, and the cleaned corn gluten is dried with hot air at a drying temperature of 100°C and a drying time of 25 minutes. The dried corn gluten is crushed with a coarse grinder until the average particle size is less than 100 μm, and then Use 100 parts of corn gluten crushed to an average particle size of less than 100 μm, add 2.5 parts of vanillin, 20 parts of maltodextrin, and 30 parts of purified water, mix according to the weight ratio, and stir evenly with a mixer for 15 minutes, take out Finally, put it into an oven for drying, the drying temperature is 110°C, and the drying time is 30 minutes, and then pulverized with an ultrafine pulverizer until the average particle size is 20 μm, and the micron-sized corn gluten edible protein powder is accompanied by aroma.

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PUM

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Abstract

The edible micron level corn bran food protein powder has high bioavailability, high solid dispersivity, smooth mouth feeling, complete absorption and dietotherapeutic effect. The technological scheme is that the edible micron level corn bran food protein powder is produced with corn bran, and through washing, hot blast drying at 70-120 deg.c for 20-50 min, crushing to granularity smaller than 100 microns in a crusher, mixing with vanillin, and water in certain proportion through stirring in a stirrer for 5-20 min, stoving at 100-130 deg.c for 20-50 min and further crushing in a superfine crusher to granularity of 1-30 microns.

Description

technical field [0001] The invention relates to a novel nutritional and health food, in particular to a micron-sized corn gluten edible protein powder. Background technique [0002] Corn gluten is the main by-product of corn starch processing. It is obtained by sedimentation, filtration and drying of gluten water produced during wet grinding of corn. It generally accounts for about 30% of the raw material, and the protein content is as high as 60%. Corn gluten protein has a unique amino acid composition, making it a good natural source of various physiologically active functional peptides. This is one of the current research hotspots in the deep processing of corn gluten using micro-nano technology. It is reported that the high F value oligopeptides contained in corn gluten are used clinically, and have significant curative effects on patients with hepatic coma and cancer. But because of smell and color, its protein is mainly alcohol-soluble protein in addition, and water ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/14A23J3/00A23L1/29A23L33/00
Inventor 盛勇涂铭旌潘年松附青山
Owner SICHUAN UNIV